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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh penggunaan taraf putih telur yang berbeda terhadap kadar air dan persentase produk pada pembuatan bakso daging kelinci. Materi yang digunakan dalam penelitian adalah daging kelinci dan putih telur. Rancangan yang digunakan yaitu rancangan acak lengkap (RAL). Terdapat 4 perlakuan penambahan putih telur yaitu P1 (6% putih telur), P2 (9% putih telur), P3 (12% putih telur) dan P4 (15% putih telur) dengan 6 ulangan. Variabel yang diukur adalah kadar air dan Persentase Produk. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji orthogonal polinomial.Hasil penelitian menunjukkan bahwa penggunaan putih telur (6, 9, 12 dan 15%), memberikan pengaruh sangat nyata (P<0.01) terhadap kadar air dan persentase produk.Rataan nilai kadar air 73,17 sampai 77,02%. Rataan nilai persentase produk 102,69 sampai 105,86 %. Uji lanjut penggunaan putih telur taraf 6% hingga 15% terhadap kadar air menghasilkan persamaan garis linear Y= 75,01 + 0,44X dengan nilai koefisien determinasi R2= 91,85%. Uji lanjut penggunaan putih telur taraf6% hingga taraf 15% terhadap persentase produk menghasilkan persamaan garis linear Y= 104,29 + 0,36X dengan nilai koefisien determinasi R2=91,41%. Kesimpulan, penggunaan taraf putih telur yang berbeda pada pembuatan bakso daging kelinci 6% hingga taraf 15% meningkatkan kadar air dan persentase produk.

Kata kunci : putih telur, bakso daging kelinci, kadar air, persentase produk.

Abtrak (Bhs. Inggris)

Purpose of the research was to study the effect of egg white addition at different levels on water content and yield of meatball made from rabbit meat. Materials used were meat from rabbit and egg white.The experimental design was a completely randomized design (CRD), which comrised of 4 treatments, namely P1 (egg white 6%), P2 (egg white 9%), P3 (egg white 12%) and P4 (egg white 15%) each treatment has 6 replications. Data was analyzed by variance analysis and continued by orthogonal polynomial test. The result showed that addition of egg white meatball (6%, 9%, 12%, 15%) have high significant effect (P<0.01) on water content and yield. The average of water content was ranged from 73.16 to 77.02%. The average of yield ranged from 102.69 to 105.86%. The relationship between level of egg white and water content of meatbals showed a linear equation Y= 75.01 + 0.44 R2= 91.85%. The relationship between level of egg white and water content of meatballs showed a linear equation The continue analysis added egg white 6% until 15% on yield produce equation linear line Y= 104.29 + 0.36 with determination coefficient( R2= 91.41%). In conclusion, addition egg white meatball from rabbit meat from 6% to 15% increases the water content and yield of meatballs.

Keywords:egg white, rabbit meatball, water content, yield.

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